Custer County Chiefhttp://www.custercountychief.com/node/43/atom/feed2014-04-17T17:57:51-04:00Recipe of the Dayhttp://www.custercountychief.com/content/recipe-day2010-06-21T22:03:26-04:002014-04-17T17:57:51-04:00admin

Need a terrific coffee cake to serve at breakfast or your next brunch? Well, Darci Juris has a recipe you have to try! Her Bang’n Blueberry Coffee Cake is so moist and the streusel adds a sweet crunch. Along with a cup of coffee, it’s a great way to start your day.

Need a terrific coffee cake to serve at breakfast or your next brunch? Well, Darci Juris has a recipe you have to try! Her Bang’n Blueberry Coffee Cake is so moist and the streusel adds a sweet crunch. Along with a cup of coffee, it’s a great way to start your day.

Directions
• Preheat oven to 375 degrees. Grease and flour a loaf or cake pan.
• For the topping, in small mixing bowl combine streusel ingredients. Blend with fork until crumbly. Set aside.
• In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat. Occasionally mash berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.
• In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg, 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
• Pour half the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping. Then top with remaining batter.
• Using a spoon, drizzle the blueberry syrup over the top. Gently swirl with a toothpick and slightly mix. Top with remaining streusel.
• Bake for 35 to 45 min. or until cake tests done. Partially cool in pan on wire rack.